• Save to your scrapbook
  • Save to your scrapbook

    Chicken Paillards, Tomatoes and Parsley Salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Chicken Paillards, Tomatoes and Parsley Salad

    You'll have more basil dressing than you need for this salad. Try it on new potatoes or in pasta.

    • Preparation time: 20 minutes
    • Cooking time: 8 minutes
    • Total time: 28 minutes 30 minutes

    Serves: 4


    • Basil Dressing
    • 150ml olive oil
    • Small pack fresh basil
    • 50ml rice wine vinegar
    • 1 small shallot, chopped
    • 1 clove garlic, crushed
    • 4 skinless chicken breasts
    • 2 tbsp olive oil
    • Sprig rosemary, chopped
    • salt
    • Freshly ground black pepper
    • Parsley Salad
    • 80g bunch flat leaf parsley
    • Worcestershire sauce
    • 4 sun-dried tomatoes, finely chopped


    1. Put all the dressing ingredients, plus seasoning, in a food processor and whizz until smooth. Set aside.
    2. Remove the fillets from each chicken breast and save for another dish. Slice each breast from top to bottom, so it can be opened out like a book. Flatten with the palm of your hand to an even thickness.
    3. Put on a plate, sprinkle with rosemary, season with pepper, drizzle with olive oil and turn to coat.
    4. Preheat a griddle pan until quite hot. These thin paillards will cook in 5-8 minutes.
    5. To serve, put a chicken paillard on each plate. Toss the parsley in a little of the dressing, sprinkle with a little Worcestershire sauce and divide between the plates. Sprinkle with a few pieces of sundried tomato. Serve immediately with roasted cherry tomatoes, or chunky chips.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars